Compote of Plums
Ingredients
Directions
Make the syrup
Boil the water with saccharin.
Cook the plums
Add the plums and simmer until tender but not broken.
Lift the plums out and place them on a compote dish.
Pour the syrup over the plums.
Serve
Serve cold, optionally with cream.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Plums
- Provide the main fruit body, flavour and tender texture when gently simmered.
- Saccharin
- Adds intense sweetness to the syrup without adding sugar bulk.
The step that matters
Simmer the plums until tender but not broken. Simmering in syrup softens the fruit's cell walls through gentle heat. Boiling hard or too long makes the skins split and the flesh collapse into mush, so the plums lose their shape.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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